masterThesis
Estratégia para a extração de astaxantina da farinha do resíduo de camarão (Litopenaeus vannamei) e avaliação da atividade antioxidante e antimicrobiana
Fecha
2020-06-01Registro en:
SANTOS, Cleidijane Antero dos. Estratégia para a extração de astaxantina da farinha do resíduo de camarão (Litopenaeus vannamei) e avaliação da atividade antioxidante e antimicrobiana. 2020. 64f. Dissertação (Mestrado em Nutrição) - Centro de Ciências da Saúde, Universidade Federal do Rio Grande do Norte, Natal, 2020.
Autor
Santos, Cleidijane Antero dos
Resumen
Astaxanthin is the main carotenoid pigment found in shrimp residues, and has
numerous beneficial properties for human health. The extraction of astaxanthin can be
done using different organic solvents, however the use of these is being replaced by
more sustainable options such as “Deep Eutectic Solvents” (DES), as they are
considered an efficient alternative in the extraction of polar and nonpolar compounds.
The objective of this work was to propose a strategy to increase the yield of the
extraction of astaxanthin, from shrimp flour of the species Litopenaeus vannamei,
using ethanol as extracting phase and DES (glycerol-choline chloride) and choline
chloride as adjuvants with and without the use of ultrasound. The quantification of
astaxanthin was done by spectrophotometer and high performance liquid
chromatography (HPLC), the analysis of fatty acids by Gas Chromatography coupled
to Mass Spectrometer (CG-MS) and the bioactive properties of the extracts were
evaluated through antioxidant activity (by 2,2'-azino-bis 3-ethylbenzothiazoline-6-
sulfonic acid - ABTS, and sequestration of the radical 1,1-diphenyl-2-picrilhydrazil -
DPPH) and antimicrobial by modulation. The results show the ultrasound, the exposure
time, as well as the use of DES are the factors that most interfere in the extraction of
astaxanthin. Under conditions assisted by ultrasound, the addition of 5% (m / m) of
shorter incubation times when compared to extractions involving only ethanol
(maximum concentration of 30.99 µg / g of flour after 30 min). The analysis of the fatty
acid profile showed a greater amount of polyunsaturated fatty acids. It was possible to
obtain a value of 1.18 M inhibition of the ABTS radical, and 22.65% of the DPPH
radical. The antibacterial activity showed a significant inhibitory effect at the minimum
concentration of 1024µg / mL, whose values were statistically similar to those obtained
from synthetic astaxanthin. The extraction process of astaxanthin using ethanol with
the addition of 5% (m / m) of DES combined with ultrasound was efficient. These
results add value to the product as it is extracted from a residue that allows the
reduction of environmental impact in addition to the use of green solvents.